Cheesecake Pots with Stewed Plums and Orange

Individual cheesecake pots made with Paysan Breton French Sea Salt cream cheese –  the perfect winter dessert for when you want something just that little bit more sophisticated!

Serves: 4

Preparation time: 30 minutes

Cooking time: 15 minutes

You’ll need:

400g digestive biscuits

60g butter, melted

6 plums, destoned and quartered

1 tbsp soft brown sugar

Juice and zest of 2 large oranges

1 tub of Paysan Breton French Sea Salt cream cheese (150g)

150ml double cream

What to do:

The base:

Whizz the digestive biscuits in a food processor until crumb like. If you do not have a food processor, place them in a sealed sandwich bag and bash with a rolling pin.

Tip the digestive biscuit crumb into a bowl and stir through the melted butter until all the biscuits are well coated. Distribute between 4 glasses, pressing down the base until it’s compact.

Place in the fridge to chill and set while you make the filling.

The filling:

In a small saucepan, add the quartered plums, the soft brown sugar and the juice and zest of 1 of the oranges. Place on a medium heat and leave to simmer to allow the plums to break down and a sweet and sticky sauce to form.

In a large bowl whisk together the cream cheese, double cream and the zest and juice of the remaining orange.


Take the 4 glasses out the fridge and spoon in the cheesecake mix. Top with the stewed plums and finish by spooning over the sticky sweet plum sauce.

Recipe courtesy of Paysan Breton

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Melina - Assistant Editor

Hi I'm Melina, a mother of 3 teenage children and with a particular interest in all things health related. I run a busy household and smallholding alongside my work with Silversurfers, which currently includes dogs, fish, hens, ducks and pigs!

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